Recipes July 2015 Country Kitchen Tomato pie

Tomato pie

Tomato pie
Tomato pie

Tomato pie


Courtesy of Beverly Aplin of Geneva County

Start-to-finish: 1 hour (15 minutes active) Serves 6-8

2 large ripe tomatoes, sliced

1 unbaked deep-dish pie crust 

1 small onion, thinly sliced 

½ bell pepper, thinly sliced

1 teaspoon Italian seasoning 

4 strips bacon, cooked and crumbled 

½ can mixed vegetables 

1 can cream of mushroom soup

1 cup grated cheese 


Heat oven to 350 F. Salt, pepper and flour the tomatoes. Layer all ingredients except cheese in pie crust, in the order listed. Bake for 35 to 40 minutes. Top with cheese and let stand 10 minutes before serving.